Monday, August 8, 2011



Makes about 3 dozen "regular-size" cookies or 16 giant cookies.

A twist on the traditional oatmeal raisin cookie and perfect for a coconut lover like me!  These cookies are soft and chewy.
Source: Ace Cooks, Bakers, and Miracle Makers cookbook

1 c. (1/2 lb.) butter or margarine, at room temperature
1-1/2 c. firmly packed brown sugar
2 large eggs
1 t. vanilla
3 c. regular rolled oats
1 c. all-purpose flour
1 t. salt
1/2 t. baking powder
1 c. chopped walnuts, optional
1/2 c. sweetened, shredded dried coconut
1/2 c. raisins

Preheat oven to 350 degrees.

Mix butter and brown sugar until thoroughly blended.  Add eggs and vanilla; beat well.  Combine oats, flour, salt, and baking powder.  Blend oat mixture with butter mixture.  Stir in walnuts, coconut, and raisins.  Spoon cookie dough onto baking sheets -- rounded tablespoons for "regular-size" cookies or 1/2 cup scoops for "giant" cookies. 

Bake for 10-11 minutes for "regular-size" and 20 minutes for "giant" cookies, or until edges are golden brown.  Cool cookies on a wire rack.  Serve or store airtight.

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